Nut-Free Chocolate Chip Cookie Cake
Indulge in the ultimate dessert mash-up with this Nut-Free Chocolate Chip Cookie Cake—a rich, buttery treat that combines the satisfaction of a chewy chocolate chip cookie with the crowd-pleasing presentation of a cake. Perfect for those with nut allergies, this recipe is made using simple pantry staples like all-purpose flour, semi-sweet chocolate chips, and a hint of vanilla extract for a warm, aromatic touch. With just 15 minutes of prep time, you’ll create a golden, sliceable cookie cake that’s soft in the center, slightly crisp around the edges, and completely irresistible. Whether it’s for a birthday celebration or a casual dessert, this nut-free cookie cake is sure to be a hit for kids and adults alike. Serve it as-is, or elevate it with a scoop of vanilla ice cream and a drizzle of chocolate syrup for the ultimate indulgence. Keywords: nut-free dessert, chocolate chip cookie cake, chewy cookie cake, easy cookie cake recipe.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1.5 cups semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes.
Step 4
Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture. Beat until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Step 7
Grease a 9-inch round cake pan with butter or non-stick spray. Lightly dust the pan with flour, tapping out the excess.
Step 8
Spread the cookie dough evenly into the prepared cake pan, smoothing the top with a spatula or the back of a spoon.
Step 9
Bake the cookie cake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the center is set but still soft.
Step 10
Remove the cookie cake from the oven and let it cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, slice and serve your nut-free chocolate chip cookie cake!
Nutrition Facts
| Serving size | (1056.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4417.5 |
| Total Fat 179.2g | 0% |
| Saturated Fat 102.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 652.0mg | 0% |
| Sodium 2605.8mg | 0% |
| Total Carbohydrate 699.2g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 435.4g | |
| Protein 58.2g | 0% |
| Vitamin D 72.0IU | 0% |
| Calcium 196.7mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 585.7mg | 0% |
Source of Calories